Saturday, March 30, 2013

Wishing you and your family a Happy Easter!!! May God bless you and your family!!! Here is the Easter special roll as Easter Hot Cross Buns and Bunny and Nest filled with gems! :) Thank you so much Gayathri and Priya who suggested it for baking eggless group.

Here are the ingredients as follows!

Ingredients:

2 Tsp Yeast( I had used Red star Yeast Quick Rise packet)

1 Cup warm milk

1 Tablespoon Sugar

1/4 cup brown sugar

1/4 cup butter

3 Cups All purpose flour

1 Tsp of salt

1/4 Tsp of ground cinnamon

1/4 Tsp of ground cloves

1/4 Tsp of ground nutmeg

1/2 cup to 1 cup of currants

1/4 cup of Tutti fruity(Optional)

1 Tablespoon of lemon zest

For Making the glaze

1 cup Powdered sugar

1/2 Tsp vanilla extract

4 to 5 Tsp of milk.

Method:

Mix the yeast along with warm milk about 2 Tablespoons and white sugar.Whisk well and keep aside till it gets frothy and foamy

Add the dry ingredients such as flour,brown sugar,salt and all spices and grated lemon zest to it. Combine all together and knead the dough by adding milk little by little till you get smooth and elastic soft dough.

Add the currants and tutty fruity to it and knead for some more time.

Knead well till it is soft and smooth.

Grease the butter into the stainless steel bowl and place the dough into it

Cover it with kitchen towel and let it rise about 1 to 2 hours in the oven with light on.

Once it is risen up and it is ready to make bun. Pre heat the oven to 350 F or 180 C

Punch down and start to divide the dough into halves..

Take 2 small balls of the same size. make it into thin roll like log of the same size. Pinch together the edges and braid it like that and form into a circle.

Take the 3 small balls of the same size make it into a thin roll like log.Pinch all together to form three and braid it like that and form into a circle.

Remaining dough make into medium balls of the same size for hot cross buns. and 2 balls for bunny.one ball to make it thin roll like log and form a spiral for bunny's body. and other ball make it round face and form into a slightly cone and cut it with scissors on the edge of the cone to get bunny' ears. Place the rolls on the baking sheet,cover it by kitchen towel and allow it to rise for another 60 minutes

Once it is risen up,Take a scissors and cut into cross on the round buns. Take few tablespoons of butter along with little milk, Mix well and apply on the top of the rolls by using pastry brush and bake it for about 15 to 20 minutes or till you get light brown in color.

Allow it to cool on the cooling rack.

Once cooled,Add the chocolate gems into the braided nests.

Combine the powdered sugar,vanilla extract and milk till you get smooth consistency.Transfer the glaze into the piping bag and put cross on the top of the round buns to get Hot Cross Bun :)

Friday, March 29, 2013

I have never thought of making fruit for cookies! Most I have done for cookies is Choco chip cookies! I never tried for fruit themed cookies. After hearing the name as Pineapple and want to try out the cookies with pineapple flavor. I had decided to add the cookies as an assortment cookies alike Nan Khatai (An Indian cookie). Here are Cinnamon brown sugar covered pineapple choc chip cookies,Coconut covered pineapple choc chip cookies and nut topped on pineapple choc chip cookies! Enjoy!!!

Ingredients:

For Pineapple Flavor

2 Cups of Pineapple cubes

1/4 Cup sugar

1 Tsp Cardamom powder

Little Water.

For Making the Cookies

1 1/2 Cups of All purpose Flour or maida

2/3 Cup of sugar

1 Tsp of Baking powder

1/4 Tsp of salt.

A pinch of nutmeg powder

2 to 3 Tablespoons milk

1/4 Cup semi sweet choco chips

For Toppings

1/4 cup sweetened coconut flakes

1/4 cup brown sugar

1 Tsp of ground cinnamon

Few pieces of Walnut or any nuts as you like.

Method:

Preheat the oven to 350 F or 180 C.Line a parchment paper on the cookie sheet.Keep aside.

Add 1 cup of pineapple cubes and little water into the blender to get the juice.It gets thickened and add 1 Tsp of cardamom powder and sugar tin a bowl under the ingredient as given "For pineapple flavor"

Sieve all the dry ingredients such as flour,baking powder,sugar,nutmeg and salt Combine all together by using whisk. Add the pineapple flavor mixture as above step 1.

Combine all together and add milk little to get smooth dough.Make sure it does not stick on your hands.If in case add extra 1 to 2 tablespoons of flour to it.

Add choco chips to the dough.Knead well till the choco chips are into the dough.

Take a plate combine both the cinnamon and brown sugar for the topping.Make into a ball of each and every dough. Cover the ball coated with cinnamon and brown sugar and place it on the cookie sheet.

Also Add shredded coconut flakes in a bowl, coat the ball covered with coconut flakes.and place it on the cookie sheet, Remaining balls add each and every walnut on the top of the cookie.

The assorted cookies are ready to bake.Take a fork and press on each and every cookie gently except walnut topped cookies. Bake it for about 10 to 12 minutes or until the edges and bottom starts to brown. Allow it to cool on the cooling rack.

Thursday, March 28, 2013

Here I made very light and airy sponge cake called as Swiss Roll filled with our most favorite Chocolate mousse added with lots of cubed pineapples. It tastes so delicious and goes well on any occasion

Here are the ingredients: I am dividing the pictures into 2 sections one is for making sponge cake and the other one is for making chocolate mousse and pineapple.

For Sponge Cake:

3 Eggs Separated( yolks and whites)

4 Tablespoons All purpose flour

2 Tablespoons of Corn flour

1/4 Cream of tartar

1 Tsp of Vanilla extract

1/2 Cup Sugar divided.

For Pineapple Chocolate Mousse

1/2 Cup Heavy Whipping Cream

3 Tablespoons of sugar

1 Tsp of Corn flour

1 Cup finely chopped small pineapple pieces

2 Oz of Semi sweet baking chocolate squares

2 Tablespoons of Water

1/2 Tsp of vanilla extract

1 Tablespoon of sugar

For Garnish:

I used Heart shaped chocolates on the top.

2 Tablespoons of Powdered sugar.

Method:

For Making the sponge cake process:

Grease the butter on the parchment paper and dust it with flour on the cookie sheet. Preheat the oven to 325 F

Add egg yolks,1/4 cup sugar and vanilla extract to it.

Mix well until it is well combined.

It will be smooth and color changed to light pale yellow in color.

In a wide bowl with whisk,beat the egg whites along with cream of tartar until it is frothy.

Whisk more and more the egg whites and the remaining sugar till you get the peak stiff forms.Do not over beat..

Add egg whites in 3 additions to the yolk mixture and fold gently.

Add the sifted flour and corn flour to the egg mixture.Fold gently.

The sponge cake is ready and make sure there are no lumps.

Transfer into the baking sheet coated with parchment paper.Bake it for at least 8 to 10 minutes or until the tooth pick comes out clean.Make sure Do not over bake. It will turn out into a cookie. so look through the oven door.

Allow it to cool on the cooling rack.Place the sponge cake on the wax paper or kitchen towel

With the help of kitchen towel/ wax paper, roll gently with your hands and wrap it into the sides and keep in fridge until it is firm.

For Making the filling:

In a medium saucepan on medium heat,add the water,sugar and corn starch and allow it to boil

Add pineapple pieces to it and allow it to stir continuously to avoid sticky.Allow it to cool once it gets thickened.

In a microwave or using double boiler,add 2 Tablespoons of heavy whipping cream along with chocolate bars and microwave it for about 30 seconds to 1 minute.

Once it is melting and make sure it is mixed up well to get smooth consistency.

Meanwhile whisk the remaining heavy whipping cream along with the 3 tablespoons of sugar and beat well until the peak forms.

Once the pineapple mixture is cooled down add it to the chocolate mixture and mix well together.

Whipped cream is ready.

Take the sponge cake from the fridge and unroll back.

Mix the whipped cream to the chocolate pineapple mousse and mix gently with spatula.

Spread the pineapple chocolate mousse filling evenly on the sponge cake. Roll it again with the help of wax paper. Keep in the fridge for almost 1 hour or until it is firm.

Garnish it with powdered sugar on the top and garnish as you like.( I added heart chocolates on the top

Wednesday, March 27, 2013

At weekends,It was so boring and was seeing some fruits in fridge and on the table.What do I make something different in which we have not tasted it so far.Most we tasted are blueberry and strawberries. I keep thinking whether pineapple is suitable for getting streusel crunchy cake on the top.It is part of Danish origin for streusel. I decided to make an egg-less pineapple cake along with crunchy toppings of streusel and coconut milk.Here is my own recipe on my 1st attempt :) Have a try and make it at home.:)

Here are the ingredients:

For the cake:

2 cups All purpose flour

1 1/4 Tsp Baking powder

1/4 Tsp of Baking soda

1/2 Tsp salt.

1/4 Tsp ground cinnamon

1/4 Tsp ground nutmeg

1/2 cup unsalted butter

3/4 cup sugar

1/2 cup coconut milk (1st Extract) or milk

1/2 cup Curd

1 Tsp vanilla extract

1 to 1 1/2 cups of freshly chopped pineapples

For Topping:

1/2 cup brown sugar

1/2 cup cooking oats

1 Tablespoon All purpose flour

1/4 Tsp ground cinnamon

1/4 Tsp ground nutmeg

A pinch of salt

1/2 cup finely sweetened coconut

2 Tablespoons cold butter cut in to small cubes

Method:

Preheat the oven to 350 F or 180 C.

Mix all the dry ingredients such as flour,salt,baking powder,baking soda in a bowl. Whisk well and sieve it. Add ground cinnamon and nutmeg and mix well.

In a wide bowl, Add softened butter and sugar to it.Mix well until it is creamy by using hand mixer or stand mixer with paddle attachment.

Thursday, March 21, 2013

On weekend We were talking about plan for lunch! I used to remember my mom used to make pasta from savories to dessert..We want to do something different apart from normal desserts such as semiya payasam. dhal payasam..Why not we try for Pasta after we bought Pasta Orzo from Barilla brand in grocers stores.It is purely made from Italy. We thought to make this as sweet payasam. It tasted very delicious with your favorite nuts.It goes well in any occasions Enjoy it with your family and friends! Try it at home.

Ingredients:

For making Jaggery Syrup

1 cup Palm Jaggery

1/2 cup water

For making Pasta dessert

1 cup orzo pasta(looks alike Rice)

1/2 cup water

1 1/2 cups milk

A handful of Cashew nuts and raisins

1/4 Cup sweetened coconut flakes.

1 Tsp Cardamom powder

1/4 Tsp Ground Ginger powder

Method:

For making jaggery syrup

Add water and jaggery into the medium saucepan and allow it to boil on medium heat.Once it gets thickened. Keep aside.

Add water and allow it to boil in a wide pan,Add the pasta to it and allow it to cook

In a medium sauce pan,put 2 1/2 Tablespoons of ghee ,add broken cashew nuts to it and make it light brown in color.Keep aside.Add the raisins in the remaining ghee.Once it puffs.Keep aside.Add the sweetened coconut flakes in the remaining ghee and give lightly roast.Turn off the heat.Keep aside

Add the milk,cooked jaggery syrup,ground ginger to the pasta mixture.Allow it to boil and keep stirring it.Turn off the heat.Add cardamom powder.

Wednesday, March 20, 2013

I had chosen to make an Indian Traditional sweet as my mom used to make it.It is our favorite one and I never tried out at home.It was so good after made boondi laddoo as my hands was full smeared in ghee while making into balls.It was fun and little bit time consuming while making boondis. It is famous in all occasions. Here is the ingredients as below.Make it and enjoy with your family and friends

Ingredients:

For Making Boondis:

1 cup Besan flour.

1/2 cup Water

Oil to deep fry

For Making Syrup:

1 1/2 cup sugar

1 cup water

1 tsp cardamom powder]

For Garnish:

1/4 cup Ghee

1/4 to 1/2 cup cashewnuts

A Handful of raisins

Cloves for each laddoo while you make into ball.(optional)

Method:

For Making Boondis

In a medium pan.Add 2 Tablespoons of ghee to it.Roast the cashew nuts till it tuns light brown in color. Transfer into the plate.

Add the raisins in the remaining ghee pan and roast till it gets puff. Turn off the heat.Keep aside.

Take a wide bowl, sieve the besan flour to avoid any particles for two times.

Pour water little by little to get thin consistency which will help to go thru the hole of the ladle.

Take a kadai, pour oil and place it on medium heat. Once it is hot and keep check while add little besan flour batter to it and it comes out up and forms bubbles it is ready.

Place the ladle on the kadai and pour few spoonfuls of batter to it. and tap gently. The batter goes thru the holes and allow it to cook until it is light brown in color.

Take out the boondis and place it on the tissue paper plate. keep going until the batter is finished.

Meanwhile add the sugar and water for making syrup on medium heat.Allow it to boil until it has reached boiling stage. reduce to low flame and make sure the syrup is warm. Add cardamom powder.

Transfer the prepared boondis after oil is absorbed into the sugar syrup. mix well with spoon.

Add cashew nuts and raisins into it.Mix well.

Keep this on low heat and make into balls with the help of the remaining ghee smeared on your hands.

While making laddoo balls...insert one clove in each and every laddoo.

Friday, March 15, 2013

Here is the baking partner challenge #8 as it was something different from baking! I had thought it was normal bread..When I continued reading it was not normal bread and it has 2 methods one is Tangzhong Method and Scalded flour method.I feel I had chosen Tangzhong method as it gives very soft bread..It was super selected by Swathi of Zesty south Indian for baking partners challenge.It took out very challenging task and came out well with great filling inside. It tastes like Dilpasands! It was so good while filling is inside the bread and goes great with a cup of tea :) Thank you so much Swathi for the wonderful challenge on this month :) My family loved it and it was very awesome tasty.:)

I have made step by step pictures as follows.You can add any filling of your choice either sweet or savory.

Add yeast along with 1 Tsp sugar and warm milk about 1 Tablespoon.Allow it to mix and let it sit for about 10 minutes till foamy.Yeast mixture is ready.

Step 1: Combine all dry ingredients such as flour and salt and sieve it.

Method Of Making Tangzhong.

Step2: Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.

Step 3: The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. If you want to check the temperature of tangzhong it is 65 C/149 F.Remove from heat

Step 4. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Step 5: Add the remaining sugar into the sieved dry mixture bowl.

Step 6: Add the milk and tangzhong into the yeast mixture.Whisk it and mix well.

Step 7:Make a well in the center and add all the wet ingredients as step 6 as above.

Step 8:

Knead until you get a dough shape and gluten has developed, then knead in the butter. It will be quite messy at this stage

Step 11: Once the dough is stretched and forms a thin membrane and it is the right consistency

Step 12.Knead into ball shaped and place it into the greased bowl

Step 13: Place the wet kitchen towel to cover the greased bowl.

Step 14: Keep the greased bowl with wet towel or cling wrap into the oven with light on for about 40 minutes or let it proof till it doubles in size.

Step 15: After doubled in size press gently as it is shown in the picture. Divide the dough into 2 halves.

Step 16: Make the filling as under filling ingredient as given. Preheat the oven to 350 F or 180 C.

Step 17:Filling is ready for stuffing.

Step 18: On the counter top surface dust the little flour and roll out the first and 2nd dough into circular shaped.Take a 8 or 9 inch spring-foam pan or round shaped pan. Place the circular shaped and press gently into the pan.

Step 19: Place the filling into the center of the bottom prepared dough. Apply the water on the sides/edges.

Step 20: Place the 2nd prepared circular shaped dough over the filling in it.

Step 21: Seal out the edges firmly by your fingers. Make sure it is sealed all around and avoids coming out.

Step 22: You can prick the fork on all sides and center lightly for design look.It is optional.Allow it to proof for about 40 minutes or once it is doubled by increasing the height.

Step 23: Apply the melted butter or egg wash (Egg beaten with little water) on all he sides and center with the help of pastry brush. Bake it for about 30 to 35 minutes.

Step 24.Allow it to cool on the cooling rack and slice it.

Step 25: You will see the fillings inside and it tastes so good after sliced it